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home : news : news July 24, 2017

6/29/2017 2:32:00 PM
Irresistible strawberry desserts

Strawberries are burstin’ out all over again this week. In the golden olden days this berry was loved by royalty, a natural symbol of love. My thought is, why aren’t strawberries given as a gift on Valentines Day rather than flowers or candy.”  The produce department could put berries in a little basket with a strawberry shaped note card saying something like, “I love you as much as each seed on each of these berries!” That would be about 200 seeds on a medium/large berry. Maybe I’ll patent that idea! Go ahead and laugh! I think I’m getting more sentimental and  goofier as I grow older. Ya just gotta have a little fun sometimes.

The strawberry picking time is now. Bring your special person a basket of berries that say’s “Happy Valentines Day Early!” She or he will laugh and then pop one in their mouth!!

It’s a variety of strawberry pies today. In celebration of the 4th of July next week serve one of these desserts.

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FROZEN 
STRAWBERRY PIE
1 – 8 oz. pkg. cream cheese, softened
1 c. sugar
1 t. vanilla
4 c. fresh strawberries, chopped small
1 – 12 oz. carton frozen whipped topping thawed (in fridge, not on cupboard)
1/2 c. toasted, chopped pecans
2 – 8-inch chocolate crumb crust pie shells

In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Using a spatula or large spoon, fold in berries. Fold in whipped topping and pecans. Turn into crusts. Cover and freeze for 3-4 hours or until firm. Remove from freezer 20 minutes before serving.  Makes 2 pies (6 serving each.)  Note:  if using only one pie at a time, wrap extra pie, after freezing, with foil. Return to freezer.

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STRAWBERRIES AND CREAM PIE
1 – 9-inch refrigerated unbaked pie crust
1 – 8 oz. pkg. cream cheese, softened
1/3 c. sugar
1/4 t. almond flavoring
1 c. heavy cream, whipped
1 qt. fresh strawberries
1/2 c. chocolate chips
1 T. shortening (not butter or margarine)

Heat oven to 450 degrees. Prepare crust according to pkg. directions for unfilled one-crust pie using 9-inch pie pan. Bake 9 – 11 minutes, until lightly browned (watch closely so it doesn’t burn; cool.  In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond; mix well. Fold in whipped cream. Spoon into cooled crust.  Arrange  berries pointed end up (looking like “Denny Dimwits” head) over filling. (Should be enough to cover filling.) Chill. In small pan over low heat, melt chips and shortening, stirring constantly until smooth. Drizzle over berries and filling.  Makes 8-10 servings.

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STRAWBERRY
SHORTCAKE SQUARES
64  vanilla wafers  (recipe suggests Nabisco Nilla wafers)
1/4 c. sugar, divided
5 T. butter or margarine, melted
2-1/2 c. cold milk
Pkg. (4 serving size) vanilla instant pudding and pie filling mix
1-1/2 c. (1/2 of 8 oz. tub) whipped topping, thawed in fridge, not on counter
3 c. sliced strawberries

Crush 40 of the wafers; mix with 3 T. of sugar and margarine until well blended. Press firmly onto bottom of 9x13-inch baking pan; set aside.  Pour milk into a large bowl; add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread  half of pudding mixture over crust; top with remaining 24 whole wafers. Cover with remaining pudding.
Refrigerate at least 3 hours. Meanwhile, stir remaining 1 T. sugar into berries. Cover and refrigerate until ready to serve. Cut into 24 squares, cutting so there is a wafer in the middle of each square. Serve each piece topped with about 2 T. of strawberry mixture. Refrigerate any leftover dessert. Makes 24 servings.          Note:  I would make 12 pieces using 12 wafers. (Eat the rest of the wafers later… with a cup of coffee!)

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Last week a recipe called for a jar or pouch of strawberry glaze. You can make your own glaze in your kitchen.

GLAZE FOR 
STRAWBERRIES
1-1/3 c. sugar
1/2 c. water
1/4 c. cornstarch
3/4 c. cold water
1/2 t. salt
1 T. lemon juice
Red food coloring

In a saucepan, combine sugar and 1/2 c. water over medium-high heat, stirring to dissolve sugar. In a small bowl, combine cornstarch and 3/4 c. water; stir into syrup. Cook till thick and clear.  Stir  in  salt, lemon juice and few drops of red coloring or more for a brighter red color. This glaze can be used over berries in a pie shell.

Thought for the Day: Father for the beauty of your creation I am thankful. Help me set aside time to sit quietly with You and enjoy your creation.



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